Betty Crocker's Chocolate Peppermint Poke Cake

I'm not really a fan of Peppermint but I know many friends and family members that are, so I decided to share this recipe.
This will be great for Christmas.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Chocolate Peppermint Poke Cake

Here's what you'll need:

Ingredients listed on the Box of Cake Mix.

Filling ingredients as listed below.

Icing ingredients as listed below.

3/4 C Chopped Peppermint Patty Candy.

1 Box of Betty Crocker Super Moist Chocolate Fudge Cake Mix + all of the ingredients needed to bake it  according to the directions in a 9" X 13" pan.



Filling:
1 (4 serving) Box of White Chocolate Instant Pudding and Pie Filling Mix.
2 C Whole Milk
1/2 tsp Peppermint Extract

In a bowl:
Pudding Mix
Milk
Peppermint Extract
Whisk well, set aside. (As soon as the cake has cooled for 15 minutes
immediately pour this mixture over the cake.) See below for directions to Poke the Cake and Pour the Pudding Mix over it.

Icing:
1 Container of Betty Crocker Whipped Milk Chocolate Frosting
1/4 tsp Peppermint Extract
Mix together in a small bowl and have ready to Frost the Cake.

3/4 C Chopped Peppermint Patty Candy (8 pieces)

Bake the Cake according to the directions for a 9" X 13" pan.
Remove the pan to a rack to cool for 15 minutes.
Use the handle of a Wooden Spoon and poke holes in the cake every 1/2".
Immediately pour the Pudding Mixture over the entire Cake.
Cover and refrigerate for 2 hours.

After 2 hours , Spread the Icing evenly over the entire Cake.
Sprinkle evenly with the Chopped Candy.

Cover if you need to refrigerate it until serving.

Enjoy!
Peace in the Kitchen!

Pumpkin Spiced Butter

My wife has been making Scones after returning from England this past summer.
It's now Fall and we have been buying all things Pumpkin. I decided to post this recipe to be spread on Scones, Popovers, Biscuits or Muffins.

Pumpkin Spiced Butter

1/4 C Heavy Cream, room temperature. (it can't be cold)
16 TBS Butter, softened to room temperature.
1/3 C Canned Pure Pumpkin
1/2 C Confectioner's Sugar
1 TBS Cinnamon
3/4 tsp Nutmeg
1/2 tsp Ground Ginger
1/2 tsp Allspice
1 tsp Vanilla

In a Stand Mixer with a Paddle Attachment:
Heavy Cream
Butter
Beat on low for 5 minutes.
Add remaining ingredients.
Continue beating on low for an additional minute.
Store refrigerated in a jar.

Enjoy!
Peace in the Kitchen!

Sweet Potato Casserole

I love traditional Sweet Potato Casserole during the Holidays.
Here's my choice for the best recipe.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" X 9" X 3" ( 3 quart) Pyrex Casserole Dish, brushed well with softened Butter.

Traditional Sweet Potato Casserole

3 C Cooked and Mashed Sweet Potatoes
1 C Granulated Sugar
6 TBS Butter, melted + 3 TBS Melted for the Topping.
2 Large Eggs
1 tsp Vanilla
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 C Heavy Cream
1 C Brown Sugar
1/3 C Flour
1 C chopped Pecans

Topping

In a small Bowl:
Melted Butter
Brown Sugar
Flour
Pecans
Mix well.


Filling
In a large mixing bowl with an electric hand mixer:
Sweet Potatoes
Granulated Sugar
6 TBS melted Butter
Eggs
Vanilla
Cinnamon
Nutmeg
Beat well until combined.
Add:
Heavy Cream
Stir to mix well by hand.
Pour into the Casserole and spread evenly with a spatula.

Sprinkle evenly with the Topping.
Bake 25 to 30 minutes.

Enjoy!
Peace in the Kitchen!

The Perfect Omelette made in the Perfect Pan created by the Perfect Chef.

The Perfect Omelette is made in a 24" French Status Omelette Pan. It's the only thing I make in this pan. The Chef that taught me how to make The Perfect Omelette was Julia Child. After I learned how she made them, I never made an Omelette other than with her method.

I apologize for not taking the photograph before I cut into
the Omelette, but it was too good to wait for.

It's not really a recipe but I'll try to explain it.
You have to have the Perfect Pan to begin with. It's the steel French Status 24" Pan.

Heat the Pan on Medium High Heat.
Add 2 TBS of Butter.

2 Eggs in a glass Pyrex measuring cup, beaten.

When the Butter begins to bubble add the Eggs.
Immediately begin shaking the pan back and forth. This keeps the Eggs from sticking.

Over the years the Pan becomes non stick and the technique makes perfect sense.
Continue shaking until you see the edges get a bit golden brown in color.
Top it with your favorite ingredients beginning with Cheese.

When the Cheese begins to melt, add the other ingredients.
Continue shaking for a few seconds.
Take the pan to a plate and slide the Omelette half way onto the plate and flip the other half over the top.
Garnish with Chives, Onions, or Mushrooms and serve.

Enjoy!
Peace in the Kitchen!

Mexican Coffee

Here's a great dinner coffee to serve with Mexican Wedding Cookies
after our Tamale Christmas Dinner.


Mexican Coffee

3/4 C Coffee Grounds for a Drip Coffee Maker
2 tsp Cinnamon
6 C Water
1 C Half and Half
1/3 C Chocolate Syrup
2 TBS Brown Sugar
1 tsp Vanilla

Put the Coffee Grounds and Cinnamon in the basket of a Coffee Maker.
Add the 6 C of Water and brew.

In a medium saucepan on low heat:
Half and Half
Chocolate Syrup
Brown Sugar
Whisk well.
Heat until the Sugar is completely dissolved.
Add Brewed Coffee.
Remove from heat.
Add:
Vanilla
Whisk well.

Serve in individual coffee cups.
Yields about 6 servings.

Enjoy!
Peace in the Kitchen!

Mexican Corn Stuffing Casserole

We're having a Tamale Christmas Dinner this year. This is one of the side dishes we'll serve.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 quart Casserole Dish, sprayed generously with a Cooking Spray.

Mexican Corn Stuffing Casserole


5 C prepared, crumbled Corn Bread
1 (15oz.) can of Creamed Corn
1 C diced Onion
1 C diced Red Pepper
1 (4oz.) can of diced Green Chiles
1 C Shredded Cheddar Cheese
1/2 C Shredded Monterey Jack Cheese
1 large Egg, beaten
2 tsp Finely chopped Fresh Cilantro
1/2 tsp Chile Powder

Place the crumbled Corn Bread on a Sheet Pan and bake for 20 minutes. Stir occasionally.

In a large Mixing Bowl:
Corn
Onion
Red Pepper
Green Chiles
Cheddar Cheese
Monterey Jack Cheese
Egg
Cilantro
Chile Powder
Mix well to combine all ingredients.
Add:
Corn Bread and toss to combine well but not over mixed.
Pour into the Casserole.
Bake  covered 35 - 40 minutes.
Uncover and continue to bake an additional10 minutes.

Enjoy!
Peace in the Kitchen!

Crock Pot Refried Beans

We eat a lot of refried beans in Texas. It's a staple ingredient on every Tex - Mex dinner plate.
As a Vegetarian, I'm never sure if the Refried Beans in a restaurant are Vegetarian. Traditionally they're made with Lard. I make my own at home. These are easy Vegetarian Crock Pot Beans.
We're planning to have a Tamale Christmas Dinner this year and I'll make these to accompany the meal.
These turned out perfectly. I don't think I'll ever buy canned Refried Beans again.

This is definitely a Best of the Best Recipe.

At the end of this recipe I've added a recipe for Refried Bean Dip that's Baked.

Pinto Beans

Crock Pot Refried Beans

1 - 2 lb. bag of Dried Pinto Beans
2 Onions, peeled and shredded in a Food Processor with the Shredding Blade.
8 Cloves of Garlic, minced. (I used 4 very large cloves)
2 TBS Cumin
The packet of Seasoning from the Bag of Beans. (I just discovered that not all bags of Pinto Beans include a flavor pack.) If they don't, add the following spices to the Crock Pot in addition to the Salt and Cayenne Pepper mentioned below. (1 1/2 tsp Chili Powder, 1 1/2 tsp Paprika, 1/2 tsp Granulated Sugar.
2 tsp Salt
1 tsp Cayenne Pepper
11 C Water

Place the Beans in the Crock Pot.
Layer in the following order:
Onion
Garlic
Cumin
The Packet of Seasoning
Salt
Cayenne Pepper
Water
Do not stir!

Cover, cook 12 hours overnight on low. (8 - 10) hours on high.
I didn't stir them until after 2 hours.

Blend the Beans with an immersion blender until creamy smooth.

Serve with the following garnishes:

Pickled Jalapeno Nacho Slices
Shredded Queso Quesadilla Cheese
Sliced Green Onions
Sour Cream
Cayenne Pepper

Enjoy!

Peace in the Kitchen!

Refried Bean Dip:

Here's what you'll need:

Preheat the Oven to 375 Degrees.

A small 8" X  8" Casserole Dish (2 Quarts)

Tortilla Chips for Serving.

2 C of my  Crock Pot Refried Beans.

3/4 C Sour Cream

4 oz. Can of Diced Green Chiles

1/4 C Salsa, Your Choice.

2 C Shredded Cheese, divided. Your Choice.

 

When it's finished Baking, Top with your choice of any of the following Garnishes:

Diced Green Onions

Nacho Jalapeño Slices from a Jar.

Shredded Queso Quesadilla Cheese

In a Bowl:

Beans

Sour Cream

Green Chiles

Salsa

1 C of Shredded Cheese, Your Choice.

Spoon into the Casserole Dish

Top with remaining 1 C of Shredded Cheese.

Bake for 20 minutes.

Remove to a Rack to Cool for 10 minutes.

Serve Hot or Cold topped with Garnishes mentioned above.

Serve with Tortilla Chips.

Enjoy!

Peace in the Kitchen!